Weekend Morning Waffles

Yield: 8 servings (serving size: 2 waffles and 3 tablespoons syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 25%
  • Fat: 10.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 4.3g
  • Protein: 7.8g
  • Carbohydrate: 63.3g
  • Fiber: 0.7g
  • Cholesterol: 57mg
  • Iron: 2.6mg
  • Sodium: 351mg
  • Calcium: 225mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup soy flour
  • 1 1/2 tablespoons ground cinnamon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups 1% low-fat milk
  • 1/4 cup vegetable oil
  • 2 large egg yolks
  • 2 large egg whites
  • Dash of sugar
  • Cooking spray
  • 1 1/2 cups maple syrup
  • Whole strawberries (optional)

Preparation

  1. Lightly spoon the flours into dry measuring cups, and level with a knife. Combine the flours, cinnamon, baking powder, and salt in a large bowl; stir with a whisk. Combine the milk, oil, and egg yolks; add to the flour mixture, stirring until smooth.
  2. Place the egg whites in a large bowl, and beat with a mixer at high speed until foamy. Add the sugar, beating until soft peaks form. Fold the egg whites into the batter.
  3. Coat a waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. Serve with syrup; garnish with strawberries, if desired.
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